Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Seriously though... this is a recipe that came in my power association's monthly newsletter. Those of you who also live in the country, or in rural areas of your county, know exactly what I'm talking about. We get a monthly newsletter that talks about what our power association is up to, articles about and around our state, and a few teaser recipes, usually from a community cookbook from somewhere in our state.

This recipe comes from West Lauderdale Mighty Knights Marching Band from West Lauderdale High School in Collinsville, Mississippi and contains those kinds of tried and true recipes from friends and family that we all love. You can order a copy of Excalibur: Victory Rising by sending a check for $15, along with your mailing address to: West Lauderdale Band Boosters, 9916 West Lauderdale Road, Collinsville, MS 39325. If you do, you'll find these cookie bars under the name "Fat Ladies" in the cookbook.

My caramel was a bit more gooey than I would prefer, so I suggest using only a scant (just under) half cup of the cream and adding 5 extra caramels from the original recipes 35. My caramels must've been smaller than theirs were. Some toasted coconut on top might be nice, but for this first round, I stayed true to the original. They will be a repeat.

Go. Now. Make them.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Preheat the oven to 350 degrees F. In a 9 x 12 inch pan, press the cookie dough evenly into the bottom. Bake for about 12 minutes. While the cookie crust is baking, unpeel the caramels and put them into a microwave safe bowl; set aside.

Take the cookie crust out of the oven and sprinkle the chocolate chips all around on the top. Return to the oven until they are melted. Quickly and gently use an offset spatula to spread the chocolate across the top of the cookie, taking care not to tear into the cookie layer. If the chocolate begins to cool too quickly to spread, just return the pan to the oven briefly to soften and continue spreading.

Add just under a 1/2 cup of half and half to the caramels and microwave on high for about 3 to 4 minutes, or until fully melted, stirring every minute. Pour the melted caramel evenly all over the chocolate chip layer. Sprinkle the pecans evenly over the top and set aside to fully cool.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

You are shameless, indeed! =] If I dare show these to my son, he will insist that I make them right there on the spot! I am tempted to do so myself, just because they look so good, and I happen to have caramel and half and half on hand, as I type.

You're right. They look SOOO evil. Though the lips and forever on the hips. Might as well just rub them there to begin with -- but then I'd miss out on all that gooey caramel with the crunchy pecans. OH MY GOSH. I might have to double or triple this recipe. What's another 10 pounds?! (or 20?!)

I had to laugh at your comment on my blog tonight. I. AM. SO. TIRED. and now I'm going to fold a couple of baskets of laundry. Today in my parenting group, the "lone dad" was giving me some suggestions about something. One of the moms informed him that his suggestion was a "ton of work." and he turned to her and said, "look at her, she's got a crazy amount of energy. She could do that." lol. I don't feel like it right now. Also, today I somehow have found myself completely in charge of the Vacation Bible School kitchen this summer and I just agreed to my 2nd catering job tonight (one next month, one in July). I know how to say "no", but I also know how much these things will benefit my family and church. I did just book a 7 day vacation in October for my husband and I (no kids!) for the first time in 7 years. I figure if I make it through the summer, we'll need it!

Well slap me silly and blow me plumb off the hay wagon, did somebody say chocolate over here??? This Ozarks farm chick can smell chocolate blogs away! This recipe has me frothing at the mouth like some mad rabid dog. My oh my, the eight grandkiddos will go wild over this. Thanks girl!!!

Ya'll have a wonderfully blessed day from the sunny hills and hollers of the Missouri Ponderosa!!!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.